This cocktail is one of my standards. I got the recipe from a book called Shake by Eric Prum and Josh Williams, the same guys that brought us the Mason Jar shaker and now an entire book of cocktails. This is not a paid endorsement or sponsorship I just really like this book and none of the cocktails I have made from it have ever let me down.
But this one is my favorite, I no longer need to look at a recipe I have made it so many times now. In the book it falls under their fall category but I firmly believe you can drink this year round. The maple syrup adds a touch of sweetness but when balanced out with the lemon its not too overpowering. And the rosemary, well rosemary and bourbon should just always be together. Plus they helpfully note in the book that because of the maple syrup this would not be out of place at a brunch table. As if I need another excuse to make this.
- 4 ½ ounces of Bourbon
- 2 ounces lemon juice
- 1 ounce maple syrup
- 1 large sprig of rosemary plus more for garnish
- In the bottom of a cocktail shaker muddle the sprig of rosemary slightly until its fragrant.
- Then add ice, bourbon, lemon juice, and maple syrup to the shaker.
- Shake to combine and strain into rocks glasses filled with ice.
- Garnish with a small piece of rosemary